Chocolate Mousse Cake with Strawberries
- For the Choclate Mousse
- 400 grams dark Couverture
- 2 centiliters Cognac
- 2 centiliters brewed Espresso
- 2 sheets white gelatin
- 2 eggs
- 2 egg yolks
- 100 grams sugar
- 500 milliliters Whipped cream (cold)
Preheat the oven to 180°F (approximately 350°F).
For the sponge cake: Separate the eggs. Beat the yolks and half of the sugar until frothy..
Beat the egg whites with a pinch of salt until stiff, then gradually add the remaining sugar while beating. Continue beating until the mixture is shiny and hold peaks. Fold the egg whites into the yolk mixture, and then fold in the flour and cornstarch just until blended.
Pour batter into a loaf pan lined with parchment paper and bake for about 35 minutes or until a toothpick inserted near the center comes out clean.
Remove the sponge cake from the oven, allow to cool briefly, then unmold from the pan and cool completely on a wire rack.
For the mousse: Chop the chocolate coarsely and melt together with the cognac and espresso over simmering, not boiling, water.
In a small bowl, combine the gelatin sheets with cold water and let soften.
In a bowl over simmering water, whip together the eggs and egg yolks with the sugar until foamy and the sugar is completely dissolved. Squeeze the gelatin well and add the warm egg mixture with the chocolate mixture. Stir until smooth. Cool over an ice bath or in the refrigerator until cold.
Whip the cold cream to stiff peaks and fold into the chocolate-egg mixture.
Cut the sponge cake horizontally into 3 layers. Line a loaf pan with plastic wrap, add half the chocolate mixture and spread in an even layer. Place a sponge layer over chocolate cream and gently spread with a thin layer of chocolate mousse and strawberry jam. Add the second layer of sponge cake and top with the remaining chocolate mousse, spreading it in an even layer. Top with the third layer of cake. Cover with plastic wrap and chill until set, 4 hours in the refrigerator.
Turn the cake out of the pan and remove the plastic wrap. To serve, slice the cake and garnish with white chocolate curls and strawberries.